Gluten-Free Vietnamese Noodle Salad Lettuce Bowl

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Average Rating: 5 | Rated By: 3 users

Gluten-Free Vietnamese Noodle Salad served in a lettuce bowl – light, refreshing and super flavourful! Simple… Yet complex flavours, fresh…. Yet rich and indulgent, a deception on a plate. Cucumber, julienned carrots, bell peppers, spring onions and the mighty snow peas. With so many little flavour nuances such as mint and cilantro and the tartness of fresh lime juice… enhanced creaminess of sesame oil – served in a crispy lettuce bowl, what’s there not to like!. 

Fresh, healthy and tasty gluten-free Vietnamese noodle salad.

When I think of a delicious salad, it is all about fresh lettuce bowl filled healthy veggies mixed with noodles and a flavourful vinaigrette. Add some roasted nuts if you like, I used peanuts, but this is optional.

This gluten-free noodle salad is anything but boring!  To keep the salad gluten-free, I used maifun noodles…angel hair rice noodles. These noodles are ideal because they are super thin, and they absorb the flavours from the vinaigrette beautifully. 

This gluten-free noodle salad is anything but boring! To keep the salad gluten-free, I used maifun noodles…angel hair rice noodles. These noodles are ideal because they are super thin, and they absorb the flavours from the vinaigrette beautifully. 

What I love about this Vietnamese noodle salad it tastes even better the following day. With the weather improving, salads are on our minds. So why not check out our selection of beautiful salads. They vary from hearty to light, a salad for every craving. Enjoy! Like Vietnamese food? Check out these gluten-free Vietnamese recipes.

Ingredients

  • 4 oz. gluten-free maifun noodles (angel hair rice noodles)
  • 1 medium-size cucumber, seeded, julienned, or cut into thin strips
  • 2 medium carrots, julienned or roughly shredded
  • 1 yellow or red bell pepper, thinly sliced
  • 4 green onions (spring), thinly sliced
  • 1 cup snow peas, blanched
  • 1/4 cup chopped cilantro
  • 2 Tbsp. Chopped mint
  • 2 Tbsp. sesame seeds
  • VINAIGRETTE
  • ¼ cup fresh lime juice or GF rice vinegar
  • 2 Tbsp. pure maple syrup or sweetener of choice
  • 1 Tbsp. Sesame oil
  • 2 garlic cloves, minced
  • GF hot chilli pepper flakes to taste (optional)
  • 1 Large iceberg lettuce
  • Optional toppings; roasted peanuts, cilantro, mint
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    Instructions

  • Prepare noodles as per package directions. Drain and rinse with cold water
  • While the noodles are softening, whisk together vinaigrette ingredients
  • Place noodles, cucumbers, carrots, bell pepper, onions, snow peas, cilantro, mint and sesame seeds into a large bowl. Add the vinaigrette and gently toss until everything is well coated
  • Just before serving, create a salad bowl out of the iceberg lettuce. Using a sharp knife, cut out an opening in the lettuce head leaving about 3/4 inch border on the sides. Fill with the noodle salad
  • To serve, cut the salad bowl into quarters, and top with peanuts, cilantro or mint


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